Now heat oil for frying in a kadai/wok and fry the chicken pieces separately for 2 -3 minutes. Do not over fry otherwise the chicken will get hard. Take them out on a paper tissue.

In a separate pan heat 2 tblsp oil and add garlic and ginger paste. Fry till golden color and then add sliced big onion and capsicum cubes and slit green chillies. Stir fry on high flame for 2 -3 minutes.Do not over cook the vegetables. The vegetables should be crunchy.

Now lower the flame and add the sauce mixture and 1/4 cup of water.Mix well.

When slightly thick and dry, shut the flame and mve it in a serving platter.

Garnish with green chopped corainder and green onion .Serve hot.

Note:
1. Be careful with salt as the soy sauce also has salt.
2. Cook the vegetables on high flame to keep their crunchiness.